How could we possibly make sweet potato fries that much more delicious? How about we golden milk-ify em?
I know what you’re thinking: Sarah, not more of this trend nonsense. Why must be add activated charcoal/matcha/maca to everything with the sole purpose of making .a food seem trendy. But friends, the beauty of this dish is that the incorporating golden milk with sweet potatoes actually amplifies the flavor to a whole other level!
So let us talk about these, shall we. Delicious sweet potatoes? Check. Rich and nutty coconut oil? Check. Your favorite spices, turmeric and ginger. Triple check!
It makes me want to eat this every day for the rest of my life.
I feel like there are two kinds of people in this world: the people who like sweet potatoes and people who do not. Now, back in my younger days, I used to hate sweet potatoes. What?! I know! I think it was mostly because sweet potatoes were well, sweet, but I only considered them a dinner food. As a kid, I did not like mixing sweet and savory, and the idea of mixing these two flavors totally grossed me OUT.
Thankfully for all of us, this changed and sweet potato wedges became everything. They are just so darn good to eat. They are the perfect “wow I am eating healthy, yet I feel indulgent” kind of food. Ya feel me?
So how do you feel about fries for dinner?
Because that is what these fries should probably be tonight. Maybe with a fried egg on top? Sounds pretty delish to me, but then again it’s carbs, cheese and eggs. Staple foods around here.
And you know, it’s totally cool that we are going to eat fries for dinner because one, these are sweet potato fries (ah yeah – health food!!) and two, these are oven fries, meaning no frying was involved, meaning we get to eat them all by ourselves, right? Yes, definitely… with a fried egg because I obviously think that’d be extra delicious, but that may because I have been egg obsessed. It’s literally been eggs on everything over here.
I made the fries in the oven to keep things healthy. When it comes to fries, I really just cannot deal with actually frying them. I have gotten to the point where frying eggs are manageable, but fries just take too much effort and way too much clean up. The oil splatter is just a NO for me.
And really, I have always loved oven fries. They are what my dad used to cook and they will always be the best if you ask me.
So go forth! Dump em in a yogurt bowl, serve with some split pea dal, or alongside chili. Try em out! I do not have experience using an air fryer, but people always tell me they turn out deliciously crispy in there.
10 minPrep Time
30 minCook Time
40 minTotal Time
5 based on 1 review(s)
- 3 large sweet potatoes, cut into wedges
- 1.5 tablespoon coconut oil, melted
- 1 tablespoon fresh grated ginger (or 1 teaspoon dried ginger)
- 1 tablespoon fresh grated turmeric (or 1 teaspoon dried turmeric
- salt + pepper, to taste
Preheat the oven to 425 degrees fahrenheit. I normally do not line a baking sheet when roasting vegetables like this, but feel free to if you must.
In a large bowl, toss the sweet potatoes with coconut oil, grated ginger, grated turmeric, salt and pepper. Spread evenly on the baking sheet and cook for 10-15 minutes on one side. Flip and cook for an additional 10-15 minutes, until browned on the outside, yet soft on the inside. Serve with a burger, in a yogurt bowl, below some eggs, or on their own!